Ingredients

  • ¾ lbs. chicken livers or duck livers
  • ½ cup milk
  • ¼ cup cognac
  • 2 cubes butter, unsalted
  • ½ onion chopped
  • 1 apple, green peel, core, chop
  • ½ teaspoon lemon juice add to apples
  • 4 teaspoons sherry
  • 2 tablespoons whipping cream
  • ½ teaspoon salt
  • ½ cup hazelnuts chopped
  • Garnish
  • 2 tablespoons hazelnuts chopped
  • 2 loaves french baguette slices

Directions

1. Remove fat from livers. Place livers in bowl with milk and Cognac. Soak for 1 hour. Sauté onion until brown in 55g butter. Add apple and cook 4 minutes. Transfer to a food processor reserving juices.
2. Drain livers. Sauté in reserved juices until just pink. Add to processor. Déglaze pan with sherry and cream and then add to processor. Purée until smooth. Let cool.
3. With machine running, add remaining softened butter to liver, blend well. Mix in salt, and nuts. Taste for seasoning. Spoon into a serving bowl or ramekin, smoothing the top. Garnish with extra nuts. Refrigerate at least 4 hours or overnight.

Notes
Serving Ideas:Original makes 12 servings.


Categories
P‚tÈs/TerrinesAppetizer, cold
Keywords
P‚tÈs/TerrinesAppetizer, cold
MacGourmet downloadPâté with Hazelnuts (American). To import, drag image to your MacGourmet recipe box.